High Summer roasted vegetables. Slice, toss with olive oil, and roast separately in a single layer on paper lined sheet pans the following: fennel, plum tomatoes, zucchini squash, onion. Let cool to room temp and arrange the vegetables on a serving platter. Sprinkle with lemon zest and lemon juice and fresh oregano. Drizzle with aged balsamic or a reduction. Top with shaved Parmesan and more evoo if you like.